Int1 Task 3

Topics: Popcorn, Brand, Experiment Pages: 7 (1846 words) Published: April 4, 2013

INT1 Task 3

Does freezing popcorn yield more popcorn?

Project Design Plan.

This scientific experiment is to gauge the amount of kernels popped when the storage temperatures of the kernels are changed. Does freezing popcorn kernels for 24 hours yield more or less popped kernels than popcorn kernels stored at room temperature? By performing this experiment we can decide how to maximize our food potential. We will purchase six identical brands of popcorn from the local food store that have the same ingredients, weight and brand name. We will take three of the bags of popcorn kernels and store it in a standard household freezer for twenty four hours. The temperature of the freezer will remain at a constant rate of temperature. The other identical bags of popcorn kernels will be stored on a cabinet shelf and remain at a constant room temperature.

• Independent variable: Storage temperature.

• Dependent variable: Amount of kernels popped.

• Controlled variables: Temperature, cooking time.

By seeing the results of the most kernels popped we can determine which method of storage yields the most food.

Literature Review.

According to a study on which brands of popcorn yields the most popcorn by Sean Boyd (2010) “The Jolly Time popcorn had the lowest amount of un-popped kernels”. But another researcher Ben Popken (2008) Which popcorn pops the most, said, “ACTII was the winner.” Since there are many experiments with different results of the most popped kernels we will chose just one name brand at the local store and keep the brand name constant for this experiment. The name brand of popcorn is not the independent variable so we will use a random store bought popcorn for this experiment. Both of these experiments are similar to each other. They are testing the hypothesis on which brand name produces the least amount of un-popped kernels. In this current experiment we are not concentrating on the brand name but on the actual effects of how temperature affects the amount of popped kernels. In the previously stated two experiments they used a similar design plan as the current experiment for their results. This is why both of these experiments are relevant to the current experiment.

Experimental Design.

1. The first step is to go to your local store and purchase six bags of popcorn. The six bags of popcorn must be the same size, weight, have the same ingredients and from the same store. It is important we buy the popcorn from the same store so that the popcorn is from the same manufacture.

2. Take all six bags of popcorn home and store three of them in your freezer and the remaining three on your shelf for a period of twenty four hours.

3. Make sure to use a thermometer and gauge the temperature of the freezer and room temperature of the shelf before and after the twenty four period. In this case we used your typical household thermometer that can be purchased at any local food store. The Taylor food service thermometer is designed specifically for your average freezer and refrigerator. You can use this thermometer to gauge the temperature of your shelf that is being used to store the other bags of popcorn. Just make sure that you allow 30 minutes for the thermometer to gauge the proper temperature.

4. Create your data chart for recording the final numbers of your experiment. Create two columns charts and label each one as: Trail one storage location, temperature, and un- popped kernels. Create the same chart for trial two.

5. After your twenty four hour storing period remove one bag of frozen popcorn and one bag of popcorn from your room temperature shelf for time testing.

6. Pop each bag of popcorn and record the time taken to have a full three second lapse in the last amounts of popcorn. Any standard household microwave will work for this experiment. Since we are...

References: Sean Boyd, (2010) The Jawbreakers of the popcorn industry. Retrieved 12/02/2011 from
Ben Popken (2008) Which popcorn pops the most kernels? Retrieved 12/02/2011 from
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